Homemade Moroccan Couscous with Chef Mourad Lahlou - Martha Stewart

Bring chicken stock to a simmer in a saucepan.

Add a few threads of saffron and a little olive oil to the chicken stock.

Pour 2 cups of the chicken stock mixture over 3 cups of couscous and stir.

Let the couscous sit to absorb the liquid.

Once absorbed, fluff the couscous with hands to separate the grains.

Prepare a couscous steamer basket with carrots, parsley, onions, and celery at the bottom.

Place the couscous into the steamer basket.

Steam the couscous for about 30 minutes without covering it.

After 30 minutes, fluff the couscous again to separate the grains.

Spray the couscous with the saffron infusion while steaming for another 15 minutes.

Equipment Needed

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